Since this contest calls for "yeasted" dinner rolls which typically tend to be heavier & more substantial, I decided to create a recipe that would incorporate both the properties of a yeasted roll as well as those that lean to the lighter , flakier, more buttery, buttermilky side of rolls which typically use baking powder or soda instead of yeast...in hopes of creating the perfect blend between the two...( with a dinner roll somewhere between a sourdough roll, bagel, and a coissant...topped of course with with melted butter and served warm. See my Editor's Pick prior recipe for Compund Butter to accompany the rolls.... —micki barzilay
fast acting yeast
chilled butter, cut into small pieces
In This Recipe
Preheat oven to 400°.
Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes
In a separate bowl add yeast to 1/2 cup warm- almost hot water .Stir together and let it become frothy...about 10 min.
Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir till moist then add in the yeasted water mixture.
Turn dough out onto a lightly floured surface; knead lightly 4-5 times. Roll dough into a 1/2-inch-thick rectangle about 10 inches long dust top of dough with flour. Repeat the process 3 times .Cut dough with a 1 3/4-inch biscuit cutter to form app 14-16 dough rounds. Place rounds 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan. Serve warm with my butter compound as noted above.